Omelet for Two A La Barefoot Contessa

This recipe is good. Don't get me wrong, it is not good FOR you. But it is good.

Every now and then we like to have breakfast for dinner. Most nights we try to have a big meal with leftovers for the following day, but since today is a holiday (HAPPY LABOR DAY PEOPLE!) we decided last night would be the perfect night to have breakfast for dinner.

I made this recipe probably a year ago and then thought nothing of it. It was good, but we don't have breakfast for dinner that often so it just got filed in my recipes to keep and that was it. However, good ol Ina Garten popped up on my DVR with this recipe again and watching it made Tony and I drool. I added it to the grocery list for this week and here we are.

Here is what you'll need.

Ingredients:

• 1/4 pound good thick cut bacon
• 1 tablespoon butter or margarine
• 1 cup medium diced Yukon-gold potato (or regular old Russet and I just used one medium potato)
• 1/2 cup chopped yellow onion
• 5 extra large eggs (see, I told you it wasn't too hot for you)
• 2 tablespoons milk or cream
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped scallions or green onions (white and green parts)
• 4 ounces shredded cheddar

Directions:

Preheat oven to 350 degrees.

Cut the bacon cross-wise in 1/2 inch slices. Cook the bacon in 8 inch oven safe saute pan over medium high heat for 5-7 minutes. (Here is where I veered off. We like to have refried beans with eggs so I cooked the bacon in a small pot and saved the grease to use as seasoning for the beans.)

Drain the bacon on paper towels and discard the fat from the pan (or be a genius and save it for refried beans out of a can). Add the butter to the pan and then add the potato and the yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally (or stirring if you can't toss like a pro), until the onion starts to brown and the potato is tender but firm (?).

Meanwhile, in a medium sized bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and cheddar.

When the potato is cooked add the bacon to the pan and pour the egg mixture over all of it like above picture.

Place the pan in the oven for 15-20 minutes (it feels so scandalous to put a oven pan in the oven!), until the omelet puffs and the eggs are almost cooked in the center like above picture. Sprinkle with a handful of cheddar and bake for another minute. Serve hot directly from the pan.

As I said before, we served ours with refried beans (blame it on my Hispanic side) and also with biscuits. It was a feast! There's something so fun about being in your pajamas and eating breakfast for dinner that you need to do every once in a while. Also, the part I dread the most about omelets is taken out of this recipe: no flipping it over! If you make it, let me know what you think!